Quince Chutney

Prep: 20 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

I have been hoarding a platter of yellow quinces on my desk for the past few weeks, not because these knobbly fruits are especially beautiful to look at but rather as a source of deep olfactory pleasure. Tantalized by their fruity-floral aroma of pineapple, pear, and roses, I was almost convinced that cooking the quinces would be a shame … until I got them into a pot and onto a spoon.

Ingredients

1 tablespoon canola oil
1 large shallot, minced
1 clove garlic, minced
1 1/2 pound quinces (about 3), peeled, cored, and diced*
1/2 cup dried Bing (or other sweet) cherries, chopped
1 1/2 cups loosely packed light brown sugar
3/4 cup apple cider vinegar
1 teaspoon grated fresh ginger
3 green cardamom pods, crushed
3 black peppercorns, crushed
1 cinnamon stick

Instructions

Heat the canola oil in a deep, non-reactive (stainless steel or enamel) saucepan over medium heat. Add the shallot and garlic and cook, stirring frequently, until shallots are translucent.
Add remaining ingredients to the saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for about an hour or until the consistency is thick and jammy.
Serve chutney at room temperature.